INGREDIENTS: 4 PERS.
- 1 kg of squid
- 4 tomatoes
- 3 cloves of garlic
- 1 bouquet garni (parsley, thyme, bay leaf)
- 15g butter
- 3 tbsp. oil soup
- 2 tbsp. teaspoon tomato paste
- 25 cl of dry white wine
- 1 liqueur glass of cognac
- a hint of cayenne pepper
- fine salt, freshly ground pepper
PREPARATION:
- First, clean the squid thoroughly: empty them and wash them under cold water.
- Cut the squid into strips and drain them on absorbent paper.
- Heat the butter and oil in a sauté pan and sauté the calamari over medium heat for a few minutes, stirring with a wooden spatula.
- Boil the tomatoes for 1 min in simmering water, peel them and crush them.
- Once the squids have browned, add the tomatoes and cook for 20 minutes. Add salt and pepper.
- After 20 minutes, wet with the white wine and sprinkle with cognac. Then add the tomato paste and flavor with the bouquet garni and the garlic cloves (peeled and crushed).
- Season with a hint of cayenne pepper (be careful not to add too much, it would be too spicy).
- Simmer everything, covered, for 45 minutes.
- At the end of this time, remove the cover and continue cooking the American-style calamari over low heat for a few minutes, until the sauce has reduced sufficiently (it should not be too runny, by removing the cover. the excess liquid will evaporate).
- Serve your American-style calamari in a deep dish, and serve them with white rice.
